COOKING TERMS

Flambe - Heated brandy (or other spirits) is poured over cooked or partially cooked food and is then ignited and allowed to burn off.

Julienne - Food is cut into very thin, long matchstick strips

Roux - A mixture of fat and flour sauteed together and then added to liquid to thicken it.

Bind - To thicken the liquid of a soup, gravy or stew with a starch such as flour or cornstarch or with egg yolks.

Blanch - To place in boiling water for a given amount of time and then in cold water, for the purpose of partially cooking or peeling.

Braise - To sear or brown in fat, then cook slowly, covered, with a minimum of liquid, on stove or in oven.

Coat a Spoon - Custards and sauces which contain egg yolk or cornstarch must often cook until they are thick enough to leave a coating on a spoon, indicating their degree of doneness.

Fold - To gently combine a lighter mixture such as beaten egg whites with a heavier mixture such as a cream sauce or cake batter. To do this, place heavier mixture over lighter, cut down through middle of both with a rubber spatula and draw spatula toward you, turning mixture over as you do so. Continue around bowl in this fashion

Cooking Terms

Descriptions

Aerate

To pass food through a fine mesh, so that the larger pieces or lumps stay on the sieve. This process makes the flown-flour to be incorporated with air.